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4 Serves
93 Mins
Pat the free range chicken dry and season thoroughly with salt, black pepper, and dried mixed herbs.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
19 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
35 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
331 mg / 1,250 mgPotassium
374 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
10 g / 20 gCholesterol
199 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat the cooking oil in a large heavy-bottomed pot over medium-high heat.
Sear the seasoned chicken pieces in the hot oil until they develop a deep golden-brown crust on all sides.
Reduce heat to low, cover the pot, and simmer the chicken for approximately 65 minutes until the meat is tender and cooked through.
Remove the chicken from the heat and allow it to rest for 5 minutes before serving.
40
g46
g51
g
Tunisian